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  • Profile picture of chomps
Group logo of The Cooks
Public Group active 3 months, 3 weeks ago

Camp cook, weekend smoker, semi-professional chef, or just interested in sharing your passion. Share pictures, recipes, and ideas.

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  • Profile picture of Ryan Lange

    Ryan Lange joined the group Group logo of The CooksThe Cooks 3 months, 3 weeks ago

  • Profile picture of Michael Davenport

    Michael Davenport joined the group Group logo of The CooksThe Cooks 8 months, 2 weeks ago

  • Profile picture of crappie55369

    crappie55369 replied to the topic Weber Smokey Mountain Review in the forum Group logo of The CooksThe Cooks 9 months ago

    I took a brisket out to thaw just this morning thats destined for the weber.

  • Profile picture of BigWerm

    BigWerm replied to the topic Weber Smokey Mountain Review in the forum Group logo of The CooksThe Cooks 9 months ago

    I love smoking on my regular Weber Kettle, and did a 7 lbs brisket last week. After 3 hours of smoke, wrapped it in tin foil and back on the Weber and let it ride another 3ish hours until the coals burnt out and was time to eat. One of the most tender things I’ve smoked.

  • Profile picture of crappie55369

    crappie55369 replied to the topic Weber Smokey Mountain Review in the forum Group logo of The CooksThe Cooks 9 months ago

    nice write up. As Mookie states i usually wrap my water bowl in foil. this prevents the yucky and difficult cleanup

    Ive also done as Denny states – smoked on my weber for a few hours to give it that smokey flavor then finish in the oven. ive made good food that way but its not as much fun drinking beer in a lawn chair next to the oven.

    To…[Read more]

  • Profile picture of Denny O

    Denny O replied to the topic Weber Smokey Mountain Review in the forum Group logo of The CooksThe Cooks 9 months ago

    When you wrap in foil, preheat your kitchen oven and finish it off in it!

    You will not gain any more benefit any more smoke flavor in the Weber, your foil seals out that.Low and slow may be obtained from your oven at 225 degrees.

    If you use butcher paper or even nowrap there is still no advantage to the Weber over the oven. BBQ chefs state that…[Read more]

  • Profile picture of Mookie Blaylock

    Mookie Blaylock replied to the topic Weber Smokey Mountain Review in the forum Group logo of The CooksThe Cooks 9 months ago

    My least favorite part of the WSM was that the water bowl would collect all of the rendered fat from the cook. Which was gross and difficult to get rid of with pets around the house.
    I now use a pizza tin that fits over the bowl and collects everything.

    I usually keep a tin basket on the lower rack to collect drippings and then use that when it…[Read more]

  • Profile picture of IceNEyes1986

    IceNEyes1986 joined the group Group logo of The CooksThe Cooks 11 months ago

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    John Timm joined the group Group logo of The CooksThe Cooks 11 months, 2 weeks ago

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    Ben Hesse joined the group Group logo of The CooksThe Cooks 11 months, 3 weeks ago

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    Martha Presley joined the group Group logo of The CooksThe Cooks 1 year, 4 months ago

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    Ken Auz joined the group Group logo of The CooksThe Cooks 1 year, 4 months ago

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    Anna Lorainne joined the group Group logo of The CooksThe Cooks 1 year, 9 months ago

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    Brad Dimond joined the group Group logo of The CooksThe Cooks 2 years ago

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    deertracker joined the group Group logo of The CooksThe Cooks 2 years, 1 month ago

  • Profile picture of chomps

    chomps posted an update in the group Group logo of The CooksThe Cooks 2 years, 1 month ago

    Did blackened red Argentine shrimp tacos last night. The avocado, cilantro, sour cream and lime sauce was killer!

  • Profile picture of Kevin Martin

    Kevin Martin joined the group Group logo of The CooksThe Cooks 2 years, 2 months ago

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